Pork tenderloin is one of my favorite meats to serve for dinner. I have been making this recipe for almost two years now, and I love using the tenderloin this way. I usually serve a crusty baguette on the side and it makes for a perfect dinner.
Tuscan Pork Stew
2 TBSP olive oil, divided
1 medium onion, diced
1 tsp rosemary
3 garlic cloves, minced
1 cup carrot slices
½ cup chicken broth
2 cans (15-19 oz) Great Northern beans, rinsed and drained
1 can (14.5 oz) Italian style diced tomatoes
1.25 lbs pork tenderloin, sliced
In saucepan, heat 1 TBSP olive oil over medium heat. Add onion and rosemary. Cover and cook until onion is tender. Add garlic, cook 1 minute more. Stir in carrots through tomatoes; cook until tender. Remove 1 cup bean mixture and puree until smooth. Add back to saucepan. Meanwhile, heat remaining olive oil in a large skillet. Add pork and cook. Serve bean mixture over sliced pork.